I like your recipe for beurre-blanc, IC, especially since I like cream and hate tarragon. Sounds delicious, and would be great on unicook's chicken.

But I get too impatient when I have to reduce liquids, and don't let them go long enough. How long would you guess it takes to reduce 3/4 cup to 3 T?

Can ready-made beurre-blanc be purchased?????

Lee

It doesn't take that long, but in this case he could halve the recipe and make 1 1/2 cups of sauce instead of the full 3 cups.

I like tarragon, but it has such a distinct flavor that I don't like using it in my beurre blanc base because then it makes it harder to add other things to the sauce that don't always pair well with tarragon. I also prefer lemon as my acid instead of vinegar because whether I want to go classical, Asian, fusion, etc. with the sauce, lemon is a more universal flavor match than vinegar. Lemon also can enhance more flavors than vinegar.

Instead of making a sauce, why don' you marinate your chicken breasts in Italian dressing before you stuff and wrap them? It will moisten and flavor your meat, and will blend well with the mozzarella and pancetta.

I wouldn't sauce but would ensure my sides weren't dry. I too would add tomatoes, maybe some halved cherry tomatoes with finely sliced red onion in a balsamic dressing. The asparagus is lovely when dressed with a mustard vinegrette.

im doing chicken in parma ham tonight. I always stuff them with mozzarella, basil and a small touch of garlic
Mistake last week was i served them with potato Gratin with cheese and cream so it was way to rich and i couldnt even eat half. Tonight Im cooking this dish for my inlaws and i want to serve with a light sauce some roasted veg and potato's.

It doesn't take that long, but in this case he could halve the recipe and make 1 1/2 cups of sauce instead of the full 3 cups.

I like tarragon, but it has such a distinct flavor that I don't like using it in my beurre blanc base because then it makes it harder to add other things to the sauce that don't always pair well with tarragon. I also prefer lemon as my acid instead of vinegar because whether I want to go classical, Asian, fusion, etc. with the sauce, lemon is a more universal flavor match than vinegar. Lemon also can enhance more flavors than vinegar.

Lemon is also more wine-friendly than vinegar....

Beurre blanc is a very adaptable sauce. You can use any herb you choose. Tarragon is just the "classic" one. You can also use red wine vinegar and make a beurre rouge.